Mosaru Vade/Dahi Vada/Thayir Vada

A south Indian snack usually available during summer in all hotels. Here is the recipe for it.

For Vada:
1 cup black gram seeds / uddina bele

2-3 tsp white rice
8-10 black pepper
3-4 curry leaves
small piece of ginger
5 green chillies
2-3 tsp chopped coconut pieces(optional)

For Dahi Masala:

2 cups thick yogurt /curd

4 tsp sugar

salt to taste

1 tsp oil

1/2 tsp mustard seeds

pinch of hing

2-3 curry leaves

1/4 cup finely chopped coriander leaves

1 grated carrot

1/4 cup boondhi

Method:

Wash and soak black gram seeds and rice in water for 3-4 hours or at least 1 hour.

Take salt, black pepper seeds, green chilies, ginger in a mixer jar and grind them first then add black gram seeds and rice to it. without adding too much of water grind it to smooth paste. better to use wet grinder for this where water can be avoided.

Add chopped curry leaves and coconut pieces to it and keep it aside for 1-2 hours.

Meanwhile prepare curd masala. Beat yogurt and add sugar , salt to it. prepare tadka with oil, mustard seeds and hing and keep it aside.

Heat oil to deep fry vadas. There are following ways to prepare vada.

1.Take big lemon size dough and put it on plastic sheet or plantain leave. make hole in middle (see picture below) and carefully transfer it to heated oil. (wet your hands with little water to handle hough easily).

2. or transfer the dough into Anjali Vada maker and prepare vadas. (I used to prepare using vada maker till I was in Banglore but here I didn't find it in grocery stores).

deep fry both side of vada till they become golden brown in color.Take 3 cups of drinking water in a  vessel and put deep fried vada's in water for 5 mins.(this helps in softening vada and helping it to absorb yogurt masala).

After 5 mins , transfer vadas to curd mixture. Decorate it with carrot , coriander leaves , prepared tadka and boondhi.

 Serve as per your taste. I chilled and served it.

Date Milkshake

My all time favourite milkshake really good for summer.

You Need To Have:
5-6 deseeded dates
2 cups chilled milk
1 tsp sugar
1 small size banana

Method:

Take dates and 1/2 cup milk in microwave safe bowl and cook it for 1 min.

Put cooked dates, remaining milk, sugar and chopped banana in a mixer and blend it to smooth mixture.
Served chilled  by decorating it with piece of date or banana.

Mavina Hannina Seekarane/Mango Seekarane

We were happy to see mango boxes at Indian groceries last week end.Mango fragrance was so good  hmmmm!!!!!!!!. After I coming back, I prepared Seekarane at home and served it with chapathis. Here is the recipe for it.

You Need To Have:
2 ripened mangoes
1/4 cup milk
1-2 tsp sugar(adjust it according to mango sweetness)
pinch of salt

Method:

Wash Mangoes and peel the skin. Don't throw them instead put them in 1/4 water cup.
Take a bowl and hand squeeze entire mango to it.put mango seed in water cup contatining the skin.after that squeeze  skin and seed to extract all the mango pulp. add it bowl contating mango pulp. Add sugar, milk and salt to it. mix well.

 Serve with chapathi or puri or with holige.

Southekai Mosaru Gojju/Cucumber Raitha

You Need To Have:

1 cucumber/mullu southekai
1 tomato
1 onion
1-2 green chilies
1 cup yogurt(Greek yogurt prefferd)
1 tsp oil
1/2 tsp mustard seeds
Salt to taste
Method:
Finely chop cucumber, tomato ,onion and green chilies . Put into mixing bowl. Beat yogurt and add to it.

Heat oil in tadka pan and add mustard seeds to it. once it starts spluttering add it raitha. Finally add salt and mix well. Serve with any rice item.

Manglore Southekayi Huli Mensina Kudilu/Dosa Kai Curry

 You need to have:
1 medium size dosa kai/Manglore Southekayi
4-5 red chilies
4-5 flakes of tamarind
1/2 cup grated coconut
1/4 tsp red chilli powder
pinch of tumeric
1 tsp Jaggery
salt to taste
3-4 garlic cloves
2 tsp oil
1/2 tsp mustard seeds
2-3 curry leaves

Method:
Wash dosa  kai under running water and chop them into cubes by removing inner seeds(see picture below)

Put this chopped dosa kai into cooker container.Add water, chilly powder, turmeric powder and jaggery to it .pressure cook it for 1-2 whistles.

Take chillies, grated coconut, tamarind flakes in a mixer and grind it to smooth paste by adding little amount of water.This gravy should not be too thin or too thick.

Add this ground masala to a vessel containing cooked dosa kai.add required amount of water and bring it to boil. simmer and let it boil for 7-8 mins.


Finally take oil in a tadka pan.Add mustard seeds to it. Once it starts spluttering, add smashed garlic flakes and curry leaves. fry them in medium flame for 2-3 and add it to kodilu. Server hot with boiled or white rice.

Avarekalu Huli/Papdi lilva sambar

One of my fav sambar, best suited with ragi mudde.

You  Need To  Have:
1 cup avarekalu/papdi lilva
1 medium size potato
1 medium size eggplant
1 cup grated coconut
2 chopped tomatoes
2-3 green chilies
 2 tbs sambar powder
salt to taste
1 tbs Khus Khus(Gasgase)
8-10 garlic flakes
1 large onion
small piece of cinnamon
2 marathi moggu
bunch of coriander leaves
1 tsp Oil
1/4 tsp mustard seeds

Method:
Cook Avrekalu, potato and eggplant separately till done.Meanwhile remove outer cover of onion and place it in micro mode of micro oven for 3 minutes.another way is to  put onion on gas or charcoal  for 6-7 min.


Add grated coconut,chopped tomatoes,sambar powder,Khus Khus,onion,cinnamon,Marathi Moggu , coriander leaves into mixer and make a smooth paste.Keep it aside.

 In a thick bottomed vessel add oil and mustard seed , once it starts spluttering, Add cooked veges and avrekalu,ground masala,salt  and mix well.Keep this on low flame for 8-10 min .

Serve with Ragi mudde or Rice.

Shavige Payasa/Vermicilli Payasa

You Need To Have:
1 cup Vermicilli (MTR preferred)
3 cups Milk (can be replaced with half and half)
3/4 cup sugar
2 tsp raisins
2 tsp cashewnuts
2 tsp ghee
1 tsp cardamom powder
2 tsp MTR badam Feast

Method:
Put vermicilli ,  1tsp ghee in a thick bottomed vessel. Fry them on low flame till vermicilli turn golden brown.keep it aside.
 
Take milk in thick bottomed vessel and bring it to boil.  Add fried vermicilli toit and cook for 5 mins on low flame.Add sugar, badam feast and cook till sugar dissolves. Turn off flame.

Fry raisins and cashew nut in ghee and add it to payasa. finally add cardamom powder and mix well.

Serve hot or chilled as per your taste.

Tili Saru

You Need To Have:
1/2 cup Yellow Lentil/Togari bele
2 medium size tomato
3-4 tsp sarina pudi/rasam powder
4-5 tsp tamarind juice
1 tsp ghee
1/2 tsp mustard seeds
3-4 curry leaves
pinch of hing

Method:
Put chopped tomato , toor dal in a cooker container .pessure cook it for 3-4 whistels and keep it aside(add 1 tbs oil and pinch of turmeric to dal ).

Take out excess water(keep it for later use) and smash dal and tomato with help of smasher. Add tamarind juice,rasam powder,salt and water which is collected from cooked dal.bring it to boil.

Heat ghee and mustard seeds in a tadka pan. once they start spluttering add hing and curry  leaves. Add this tadka to tili saru and mix well.

Serve hot with plain rice and uddina happala.

Avalakki Bisi Bele Bath

This dish is always prepared for every Ekadashi at my parents.This is similar to regular bisi bele bath but instead of rice, poha is used. another difference is mong dal is used instead of toor dal. here is the recipe for it.

You Need To have:
1 cup thick poha/dappa avalakki
1/2 cup moong dal/hesaru bele
2 cups mixed vegetables(beans, carrot, peas, ash pumpkin)
1/2 cup flat beans/ Avrekalu
3-4 tsp bisi bele bath masala powder(home made or ready made mix)
5 tsp tamarind juice
2-3 tsp jaggery powder
salt to taste
 2-3 tsp oil
1 tsp mustard seeds
2 tsp ground nuts
2 tsp cashews
1 tsp black gram seeds
1 tsp bengal gram seeds
1/2 tsp mustard seeds
1 medium size capsicum
2-3 green chilies
3-4 curry leaves
pinch of hing

Method:
Wash poha 1-2 times and drain excess water. and keep it aside so that it become soft.
 
Chop all the vegetables. Cook moong dal and vegges seperately for 2 whistles(add less water for vegges).


Mix cooked moong dal, vegetables,required amount of water and bring it to boil.

Add bisi bele batha powder, tamarind juice, salt and jaggery to it and mix well. simmer for 5 mins by closing the lid.Add soaked poha and mix well. cook for 3 mins more.

Heat oil in pan. add mustard seeds,  black gram  seeds, bengal gram seeds,ground nuts, cachew nuts to it. once they start spluttering, add chopped capsicum, slit green chilies,curry leaves and hing to it. fry till capsicum become soft. Add this tadka to bisi bele bath.

Mix well before serving. This is best enjoyed with boondi or cucumber raitha.

Biscuit Roti

This is famous snack item from Manglore region. This is one of our favourite tea time snack. H was forcing me all these days to give a try. In last video chat I asked my Mom-In-Law for the recipe. though she had tasted it, she had never tried it at home. So I asked my best friend Google(yes, she is my best friend:-)) and I came across recipe for Biscuit Roti.before I dig into recipe I would like to thank Prathibha for this beautiful recipe.she is such a saviour .lets start with the recipe.for this,

You Need To Have:

For Stuffing:
4-5 tsp fine semolin/chiroti rave
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera powder
1/2 tsp coriander powder
2-3 tsp jaggery powder
3-4 tamarind flakes
pinch of asafetida
salt to taste
1 tsp oil
4-5 curry leaves

For Dough:
1/2 cup all purpose flour
2-3 tsp fine semolina
salt to taste
2-3 tsp oil

Method:
 Take maida, fine semolina and salt. put oil and mix well. prepare dough by adding little water at a time.Dough consistency should be that of poori dough.cover the lid and set it aside for 15 mins.

Fry fine semolina on low frame until you get nice aroma.  Heat 2-3 tsp oil in a thick bottomed pan. add red chilly powder, turmeric powder, jeer powder, coriander powder, powder jaggery, hing, tamarind flakes. fry them until raw smell disappears. add salt , chopped curry leaves,and desiccated coconut. turn off the flame.
 
 mix fried rava and allow it to cool down. once it comes to room temperature , mix well so that everything is mixed well.

Stuff this mixture into maid dough (see picture below).Deep fry each poori and serve along with coffee.

Budu Kumbalakayi Kayi Huli/Ash Pumpkin In Coconut Gravy

South canare delicacy  usually prepared on special occiasions. Taste will be grate when freshly grated coconut and freshly churned butter milk is used.For this,

You Need To Have:
1/4 piece of medium size ash pumkin
3/4 cup freshly grated coconut
1 cup freshly churned butter milk
3-4 green chilies
1 tsp cumin seeds
small piece of ginger
1 tsp oil
1/2 tsp mustard seeds
3-4 curry leaves
salt to taste

Method:

Remove outer skin and inner seeds from ash pumpkin and cut them into cubes(see picture below).Pressure cook it for single whistle and keep it aside.

Take freshly grated coconut, cumin seeds, green chilies and ginger in a mixer jar. ground it to smooth paste by adding required amount of water.add this paste to cooked ask pumpkin.

Add salt and bring it to boil. Finally add churned butter milk and simmer for 2 mins. Prepare tadka with mustard seeds, curry leaves , oil and add it to kayi huli.
 
mix well before serving.

Akki Unde/Oggarange unde/Tampered Rice Dumplings

This is a steam food and a south canara delicacy .There are mainly 2 verities of akki unde, pundi (Plain version) and oggarange unde(tampered version). You can customize this according to your taste. Some use stuffing for this and some create sweet version . I am posting basic version of Akki Unde.

You Need To Have:
1 cup rice(tindi akki)
1/4 cup grated coconut
1 tsp oil
1 tsp mustard seeds
1 tsp black gram seeds
4-5 curry leaves
2-3 red chilies
salt to taste
2 cups of water

Method:
Wash rice and spread it thinly(see picture below) on a clean cloth such that water contents is evaporated.this would take around 1 hour.

Put the rice into mixer jar and grind rice to Rava idli texture without adding water and keep it aside.

Take a thick bottomed pan and heat oil. Add mustard seeds, black gram seeds , curry leaves and red chilies to it. once they start spluttering add water and bring it to boil.Add salt and grated coconut.
Slowly add rice rava to boiling water by continuously starring so that no lumps are formed. simmer and cook it until a firm dough(easy to make balls) is formed.stir in between so that dough is not burnt.

Make small ball from the dough (I do small impression in middle) and arrange them in traditional steam cooker.
Steam cook it for 40 mins. (If you don't have steam cooker, use pressure cooker without weight and put small glass instead)
Serve hot with onion chutney or any kind of sambar.

Thondekayi Palya/ Tindora Subzi

After Godambi-Thondekai Palya,Thonde -Channa palya, this is my third verity of Thondekayi palya. I have 2 more in my bucket:-). This vegetable is loved by every one in the family and hence so many recipes. For This,

You Need To Have:
20-25 Tindora/Thondekayi
1/2 tsp red chilly powder
pinch of turmeric powder
2-3 tsp grated cocnut
1 tsp oil
1/2 tsp mustard seeds
 2-3 curry leaves
salt to taste

Method:
Wash and cut Tindora into long pieces(see picture  below) and put it in cooker container. pressure cook it for 1 whistle by adding very little water.

Shift this cooked tindora to a pan. add chilly powder, turmeric powder ,salt to it and cook it to remove excess water. Add grated  coconut and mix well.
 
Prepare tadkawith oil, blackgram seeds, mustard seeds,curry leaves and add it to palya.mix well before serving.

Hesaru Bele Tovve/Moong Dal Tovve

Quick , easy and simple tovve which can be prepare in less than 15 mins.

You Need To Have:

1 cup Moong Dal/Hesaru bele
2 medium size tomato
4-5 green chilies
3-4 curry leaves
2 tsp grated coconut
2 tsp finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt to taste
pinch of hing
1/2 tsp turmeric powder

Method:

Take moong dal in   cooker container . chop tomato into slices and add it to moong dal. pressure cook it for 2 whistles.

Heat oil in a pot and add mustard seeds to it. once they start spluttering add cumin seeds , slit green chilies and curry leaves fry for 2-3 min.Add hing and turmeric powder. Finally pour cooked moong dal and tomato to it. add water if required to get tovve consistency and bring it to boil.

Add coriander leaves, grated coconut and salt simmer for 3-4 mins. Turn off flame and serve hot with rice. Balaka mensinkayi, uddina sandige are great combination for hesaru bele tovve.

Kumbalakyi Kadle Kalu Huli/Pumpkin Channa Sambar

You Need To Have:

1/4 pumpkin/kumbalakyi
1/4 tsp chilly powder
1 cup channa(brown prefered)
3-4 red chilies
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp urad dal
1/4 tsp fenugreek seeds
pinch of hing
1/2 cup grated coconut
Salt as per taste
1 tsp Oil 
4-5 Curry leaves

Method:

Soak channa overnight and pressure cook it for 3 whistles and keep it aside.
Chop pumpkin into bigger pieces.take 2 cups of water  in vessel and bring it boil. add chopped pumpkin pieces and chilly powder to it. cook it until done.mix it to cooked channa.

Heat pan and fry red chilies,urad dal ,coriander seeds, cumin seeds,fenugreek seeds and hing by adding 2-3 drops of oil  until they give nice aroma.allow it cool down.

Put above fried masala and grated coconut into mixer jar and grind it to smooth paste.

Add this pate to chann-pumkin mixture and mix well. Add salt and water if required and bring it to boil.Prepare tadka from mustard seeds and curry leaves and add it to samabar.

 Serve hot with rice.